My dear husband (love him) used to indulge in breakfast from McDonald’s most mornings on the way to church before we were married. One of the breakfast items that McDonald’s is well known for is their Egg McMuffin, able to be accompanied with numerous toppings: cheese, sausage and bacon, all available in varying combinations.
Here’s one of the issues I take with McDonald’s seemingly wonderful breakfast: it’s not convenient. I have to leave my comfortable home to go out and get it. Sure, it may be easy to pick it up on the way out to work or while heading out to run errands — but still, I prefer to start my day by eating before I get my day going too hard.
Another issue: the nutrition…or lack thereof. Looking on McDonald’s own website, for their Egg McMuffin with cheese, you are looking at 290 calories, 14 grams of protein, 12 grams of fat (no information as to what kind of fat, saturated, etc), 29 grams of carbohydrates, and 580 milligrams of sodium (that’s nearly a quarter of what you should be getting in a day!). And that doesn’t include the hash brown that comes with the meal you would likely get (it would include another 150 calories, 1 gram of protein, 9 grams of fat, 15 carbohydrates, and 310 milligrams of sodium). Don’t you feel your arteries clogging up just looking at those numbers? And…I can’t pronounce half of their ingredients. I mean…come on!
So, I came up with a brilliant idea: make breakfast at home!
But then I ran into this issue: how can I make making breakfast easier especially in the early morning hours?
And then I found an idea on none other than Pinterest! (Yes, that place again. But…believe it or not, Jon joined Pinterest!!)
To make this easier, you will need to do some prep ahead…maybe over the weekend? Your prep includes the following materials:
- 12 eggs
- Muffin pan
- Cooking spray
You’ll want to slip these into a pre-heated oven for about 15-20 minutes. However, I bake them for about 25 minutes in order to ensure that there is nothing runny in the egg (eww). Once you take them out of the oven, they’ll look something like this:
After they cool down just a bit, you can easily pop these out. If you don’t intend to eat these right away, they can be stored in plastic wrap in the freezer. I’ve stored them for as long as a week and a half and they were still just fine. When you’re ready for your breakfast, take them out and make a breakfast using the following:
- English muffin
- Shredded cheese of your liking
- An egg (heated through)